DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS

I’m not a huge fan of cookie or cake mixes, but I’ll admit they are convenient; and, between Pillsbury and Betty Crocker, there are so many good recipes on their websites  that it makes them hard to ignore.  These delicious fudgy bars won honorable mention in Betty Crocker’s 2007 Cookie Mix Contest and could make me a regular buyer of the Chocolate Chunk Cookie Mix.  Really.

Okay, so I made a few changes, nothing big.  I added some coffee flavor to the cookie base and frosting to enhance the chocolate.  I reduced the sugar in the filling, increased the mini marshmallows, and toasted the nuts.  These are so so good, and they don’t taste like they’re made from a mix.  Maybe because most of the bar is not from a mix. 

Double-Chocolate Rocky Road Cookie Bars Adapted from Betty Crocker Rating:  9 out of 10 PRINTABLE RECIPE

INGREDIENTS: Cookie Base:  1 pouch Betty Crocker Chocolate Chunk Cookie Mix 1/4 cup vegetable oil 2 Tbsp. coffee or water 1 egg Filling:  1 (8 oz.) pkg. Neufchatel or cream cheese, softened 1/4 cup granulated sugar 1/4 cup butter or margarine, softened 2 Tbsp. all-purpose flour 1 tsp. vanilla 1 egg 1/4 cup chopped toasted pecans 1 cup semi-sweet chocolate chips 2 cups miniature marshmallows Frosting:  1/2 cup butter or margarine 1/4  cup unsweetened baking cocoa 1/3 cup milk 1 tsp. instant coffee granules 3 cups powdered sugar 1 tsp. vanilla 1 cup chopped toasted pecans 1. Heat oven to 350F (325F for dark or coated pans).  Spray bottom and sides of 13x9-inch pan with cooking spray. 2. In large bowl, stir cookie base ingredients until soft dough forms.  Press dough in bottom of pan.  Set aside. 3. For  filling, in large bowl, beat cream cheese, sugar,  butter, flour, vanilla and egg with electric mixer on medium speed until smooth.  Stir in pecans; spread over cookie dough base.  Sprinkle with chocolate chips. 4. Bake 26-28 minutes, or till filling is set.  Sprinkle evenly with marshmallows.  Bake 2 minutes longer. 5. For frosting, in 2-quart saucepan, melt butter over medium heat.  Stir in cocoa and milk.  Heat to boiling, stirring constantly.  Remove from heat.  With wire whisk, gradually stir in powdered sugar till well blended and smooth.  Stir in vanilla and pecans*.  Immediately pour over marshmallows, spreading gently to cover.  Cool 30 minutes. 6. Refrigerate about 2 hours, or until chilled.  For bars, cut into 6 rows by 4 rows.  Store covered in refrigerator. *I did not stir the pecans into the frosting.  Instead, I poured the frosting (minus pecans) over the marshmallows, then sprinkled the pecans on top of the frosting.  Either way works.